Peel turnips, boil until tender, and allow to cool. Meanwhile,
slice mozzarella or provolone very thinly or grate. Also grate parmesan. Slice turnips about an eighth of an
inch thick. Coat the bottom of a deep baking dish with butter. Then layer the ingredients starting with cheese,
then turnips, then coat with butter butter, then sprinkle with spice. Repeat the layers, keeping each one as thin
as possible. Top with more cheese. Bake at 350° until cheese is melted.

27. Garnished Turnips. Cook the turnips under the coals, or else boil them whole, then
cut them into slices the thickness of a knife blade; get Parmesan cheese or some other good fat cheese cut into
slices as broad as the turnip slices but thinner; and get sugar, pepper, and mild spices mixed together; lay out
these slices in a torte pan in layers - on the bottom the slices of cheese with good fresh butteron top, and then
the slices of turnip, and so on from layer to layer always adding the spice mixture everywhere; you cook it like
that in the pan, with a good amount of butter, for a quarter of an hour or more as you would a torte. This banquet
dish is served after the others.